VEGETABLE CURRY POT PIE

Download PDFEAT CLEAN LIVE WELL | Winter | Page 255

I BARELY TAKE THE TIME TO MAKE POT PIE in its truest form. In fact, any combination of vegetables in a pot with something crust-like over it saves me time and effort and scores points with my family.

Vegetable Curry Pot Pie

CRUST

1 cup brown rice flour
1/2 cup tapioca flour/starch
2 teaspoons baking powder
1 teaspoon sea salt
4 tablespoons virgin coconut oil
1/2 cup rice or almond milk
1 tablespoon lemon juice

FILLING

1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 tablespoon grated fresh turmeric
root (or 1 teaspoon ground)
3 celery stalks, chopped
2 cups chopped carrots
4 cups chopped cauliflower
2 tablespoons mirin
2 large bunches Swiss chard,
chopped
2 cups peas, fresh or frozen
Sea salt and freshly ground pepper
1-1/2 cups vegetable stock
2 tablespoons arrowroot
1-1/2 tablespoons curry powder

Preparation

Preheat oven to 400°F.

Place crust ingredients in refrigerator to chill.

In large Dutch oven over medium heat, sauté onion and garlic in olive oil until soft (about 3 minutes). Stir in turmeric, celery, carrots and cauliflower. Add mirin, stir and simmer 2 minutes. Add Swiss chard and peas and fold continuously until chard wilts. Season to taste with sea salt and pepper. In a bowl, whisk together vegetable stock, arrowroot and curry powder. Pour into vegetable mixture and stir until sauce thickens (1–2 minutes). Remove from heat and set aside.

In food processor, combine chilled brown rice flour, tapioca flour, baking powder and sea salt and pulse to combine. Add coconut oil
1 tablespoon at a time and pulse to cut into flour mixture. In small bowl, combine milk and lemon juice. With food processor running, pour in milk mixture. Process until just combined. Place a sheet of parchment paper on cutting board and transfer dough to paper. Form into ball and then press into round to fit your Dutch oven (about 1/2-inch thick).

Place dough round over vegetables in Dutch oven and bake 35 minutes or until vegetables are soft and filling is bubbling up over crust. Remove from heat and set aside 2–3 minutes to cool before serving.

SERVES 6

© 2014 Terry Walters | Photography by Julie Bidwell

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4 Comments

  1. Posted June 5, 2015 at 12:57 pm | Permalink

    One of my students made this in one of my cooking classes this week in which students had to make dishes from the ingredients in a local CSA produce box. It was so delicious! We subbed broccoli for the cauliflower and spinach for the swiss chard because that is what we had on hand. Thanks for the inspiration!

  2. Posted June 9, 2015 at 10:04 am | Permalink

    So glad you enjoyed it and thanks for sharing. That’s what it’s all about…using what Mother Nature provides! Eat clean live well! Terry

  3. Aleli
    Posted June 29, 2017 at 7:58 am | Permalink

    This dish looks delicious! However, I don’t eat any grains so what would be a good substitute for the brown rice flour?

  4. Posted June 29, 2017 at 3:31 pm | Permalink

    Hi Aleli, I would try millet or teff flour – both made from seeds, not grains, and both gluten free. I’ve not tried either in this recipe, but I suspect either will work. Are these doable in your diet?
    Terry

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